Разработка технологии сбивного бездрожжевого хлеба с применением муки из цельносмолотых видов зерна
2009
Magomedov, G.O. | Ponomareva, E.I. | Voropaeva, O.N. | Shishkin, A.S., Voronezh State Technological Academy (Russian Federation)
Influence of flour of whole-grain unbakery crops (rye, triticale, maize, millet, buckwheat) on a quality of whipped dough, semifinished products and bread was studied. Whole-types of flour was added at a dosage of 10% instead of white wheat flour. It was found that addition of 10% flour of chickpeas, peas and lentils could reduce a volume weight dough, while there was an increase of titratible acidity by 1 deg. Addition of flour of buckwheat, oats, maize and millet increased a volume weight of the dough in compare with the control one. Other types of flour did not worse quality indicators of the dough. Using the types of flour at 10% did not degrade the quality of pan bread, promoted a little increase in volume, porosity and improved the nutritional value. The products with the addition of flour of legumes had a pronounced specific odor, which affected organoleptic properties of the bread. So that it was recommended to lower a dosage up to 8%. Conversely, the addition of buckwheat flour improved organoleptic properties giving the bread a pleasant taste and aroma. When adding whole-grain flour of rye, amaranth and buckwheat, the products had a high specific volume. The best quality of bread was observed when using 10% of whole-grain flour, which improved their nutritional value, to intensify the technological process, to achieve savings
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